Search for…

Instagram

Pumpkin Spice Latte Syrup

It’s been a while. I’ve been busy living life and studying chemical reactions and celebrating two brides this season. I haven’t felt like cooking or baking much (this is a lie- I missed it a lot but just didn’t have the time.) I’ve barely celebrated fall. I haven’t even watched Hocus Pocus yet (I have watched all the Harry Potters and Nightmare Before Christmas, though). I waited until October 11th to decorate. Who am I, right?!

Anyway, edging my way back into blogging with a simple and not at all time consuming recipe for pumpkin spice syrup! yeyyyy.

You’re either in Pumpkin Spice Latte Camp, or you’re not. I know many people who aren’t, and whatever, I respect your decision I guess. I’m firmly in it. I could be camp counselor. Give me a whistle and a pair of cargo shorts and I’ll make pumpkin spice themed activities for all campers for days.

I digress, lol.

Anyway, this syrup has canned pumpkin, some water, some maple syrup, and some spices in it. That’s it! So you can add some to your morning latte and not feel kind of guilty for consuming 100000 grams of sugar, ya know? And maybe you slip it into some coffee you make for one of those PSL haters you know, and they say “whoa, this is delicious, what did you do?!” and you say “you’re one of us now” and then slam dunk a pumpkin and walk away.

What you do: Add all ingredients to food processor and process for a few seconds. Transfer contents to small saucepan and cook on medium heat, stirring occasionally. Bring to simmer and then remove heat. Pour through a fine mesh sieve and transfer into a mason jar. Store in fridge for up to 3 weeks (it won’t last that long).

For a PSL, add two tablespoons of syrup to your mug, then pour over two shots of espresso and some frothed milk. Yum!

This little Halloween friend of mine couldn’t resist the yummy syrup either 😉 That’s really similar to what I look like before I’ve had my morning cup, come to think of it…

[…] it would be pretty much sacrilegious to not enjoy at least a few. I made my at-home PSL syrup (see here) and used my nespresso machine to brew some espresso and froth almond milk. Then I topped the […]